Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 1 tbsp Canola Oil
  • 1 Onion chopped
  • 3 cloves Garlic minced
  • 1 stalk Celery diced
  • 2 tsp Chili Powder
  • 1 tsp Dried Oregano Leaves
  • 4 large Tomatoes chopped
  • 1 Green or Yellow Bell Pepper chopped
  • 1 Jalapeno Pepper seeded and minced
  • 1 container Baby Spinach (5 oz) roughly chopped
  • 1/4 tsp Salt
  • 4 Eggs

Instructions

  • In a large deep skillet, heat oil over medium heat; cook onion, garlic, celery, chili powder and oregano, stirring for about 5 minutes or until softened. Add tomatoes and peppers; cover and cook for about 5 minutes or until liquid starts to come out of the tomatoes. Uncover and stir in spinach and salt; bring to a simmer.
  • Carefully crack eggs, one at a time into simmering sauce. Cover and cook for about 3 minutes or until whites are set. Remove from heat and serve.
Nutrition Facts
Spinach and Tomato Huevos Rancheros
Amount per Serving
Calories
160
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
165
mg
55
%
Sodium
 
320
mg
14
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
9
g
18
%
Vitamin A
 
4000
IU
80
%
Vitamin C
 
49.5
mg
60
%
Calcium
 
100
mg
10
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards.

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